Brazilian-spiced Black Beans

Clean and sort beans the night before, and cover with water 4-5 inches above to beans. Soak overnight, or at least 4-5 hours. In the morning, pour the water and beans into a large pan with a thick base. Add more water as needed so that liquid is 2 inches above the beans. Add ham shank and cook over medium heat (or in a crock pot on high) until beans are soft. (Faster pressure-cook beans for 15 minutes at this point.)

When beans are soft, heat oil in a separate pan and cook garlic and onion til soft. Add onions and sausages to beans and allow to simmer for 4-5 hours. Serve over Brazilian rice.

Use a pan that has a tight lid, you dont want steam to escape when the rice is cooking. Heat oil and saute onion and garlic til tender. Add rice and saute for 1-3 minutes. Pour in water and salt. Bring to a boil with the lid on then turn heat to low and simmer 20-30 minutes or until water is absorbed and rice is tender.